Job Title: Sous Chef / Banquet Chef
In person: RANCHO MIRAGE, CA 92270
Job Summary
The Sous Chef / Banquet Chef plays a key leadership role within the culinary department, supporting the Executive Chef and Sous Chef in all aspects of kitchen and banquet operations. This position is responsible for overseeing daily kitchen functions, leading banquet and event food production, supervising culinary staff, and ensuring consistently high standards of quality, presentation, sanitation, and efficiency. The ideal candidate is a hands-on culinary leader with strong organizational skills, a passion for excellence, and the ability to thrive in a fast-paced, team-oriented environment.
Essential Duties & Responsibilities
Kitchen & Culinary Operations
- Schedule, supervise, coordinate, and train all kitchen and banquet culinary staff.
- Oversee kitchen operations for all meal periods, banquets, and special events.
- Personally work any station as assigned and provide hands-on leadership on main cooking lines.
- Ensure all food items are prepared according to approved recipes, portion standards, and presentation guidelines.
- Maintain high standards of food quality, taste, eye appeal, and consistency.
- Organize daily prep lists and oversee line setup and breakdown for all shifts.
- Establish and enforce kitchen checklists to ensure operational readiness and follow-through.
- Maintain consistent pars for food items, stocks, sauces, and banquet production needs.
- Oversee preparation of employee meals, ensuring quality and efficiency.
Banquet & Event Operations
- Coordinate and execute banquet and event food production for plated and buffet-style service.
- Ensure timely preparation and service of food for banquets, weddings, meetings, and special functions.
- Collaborate with culinary leadership to support menu planning and execution for events.
- Ensure banquet stations are fully prepared based on forecasted covers and event requirements.
- Work closely with other departments to ensure seamless coordination of club services and guest flow.
Leadership & Staff Management
- Supervise, train, mentor, and coach culinary staff on proper cooking techniques and standards.
- Evaluate employee performance and assist with rewarding, corrective action, and discipline as needed.
- Serve as a role model by demonstrating professionalism, teamwork, and appropriate workplace behaviors.
- Foster a positive, collaborative work environment and lead by example.
- Attend and actively participate in all required staff meetings.
- Communicate operational issues or personnel concerns to the Executive Chef or Human Resources as appropriate.
Inventory, Cost Control & Administration
- Assist with monthly inventories, ordering, pricing, food cost controls, and requisitioning.
- Maintain proper purchasing, receiving, storage, rotation, and labeling standards.
- Monitor daily inventory levels, spoilage, waste, and portion control.
- Participate in food inventory counts and ordering processes.
- Make recommendations for maintenance, repair, and upkeep of kitchen equipment and facilities.
- Report equipment malfunctions or service needs promptly.
Sanitation, Safety & Compliance
- Ensure compliance with all health, sanitation, safety, and food handling regulations.
- Maintain a clean, organized, and inspection-ready kitchen environment at all times.
- Enforce safe work practices and attend all required safety training.
- Follow sustainability guidelines and club policies, rules, and procedures.
Additional Responsibilities
- Assume full responsibility for kitchen operations in the absence of the Executive Chef and Executive Sous Chef.
- Assist laterally across departments as needed to support overall club operations and guest experience.
- Strive to exceed member and guest expectations by addressing concerns promptly and professionally.
- Perform other duties as assigned by culinary leadership.
Qualifications, Experience & Skills
- Minimum of 2–3 years of professional cooking experience in a high-volume or banquet environment.
- Previous experience as a Sous Chef, Lead Cook, or similar supervisory role preferred.
- Strong knowledge of culinary techniques, banquet production, and kitchen management practices.
- Experience with inventory management, food cost control, and ordering.
- Excellent leadership, communication, and interpersonal skills.
- Ability to prioritize tasks and remain organized in a fast-paced environment.
- Fine dining and banquet experience preferred.
- Culinary degree or equivalent certification preferred but not required.
- Ability to obtain and maintain required food handling certifications.
Physical Requirements
- Ability to stand and walk for extended periods.
- Frequent reaching, grasping, hearing, talking, and visual acuity.
- Occasional pushing and lifting up to 20 pounds.
Work Schedule & Classification
- Tentative Start Date: 9/01/2026; Latest Anitcipated Start Date: 10/01/2026; start date may be adjusted based on operational needs.
- Non-Exempt; Full-Time
- Must be available to work flexible schedules, including weekends, holidays, overtime, and event-driven hours based on business needs.
Grooming & Professional Standards
All employees are expected to maintain a neat, professional appearance in accordance with Tamarisk Country Club grooming and uniform standards.
Job Type: Full-time
Pay: $90,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
